Last-last-last-minute red pepper dip, crab dip and summer squash

   July 18, 2013 10:58 am    0

 

snapThanks to everyone who entered the drawing for “Campfire Cuisine,” by Robin Donovan. The winner is Priscilla Cochran. I’ll pop it in the mail today.

If you are not Priscilla Cochran, you are eligible to enter the drawing for “In A Snap! Tasty Southern Recipes You Can Make in 5, 10, 15 or 30 Minutes,” by Tammy Algood.
This book is a rare find in the cookbook world: One that says the dishes are simple and fast, in which the dishes really ARE simple and fast. Add to that tempting enough for me to want to lick the page.
I’m tempted to keep it, to be honest, but my cookbook collection is on a diet.

To enter the drawing, send an e-mail to jennie.geisler@timesnews.com including your NAME, MAILING ADDRESS and NAME OF THE BOOK YOU WANT. I do not store or share this information.

I found about 15 recipes I want to try, but I narrowed it down to three you can make tonight:
By the way, a previous version of this post didn’t contain the crab dip. Oversight on my part.

RED PEPPER CHEESE DIP (5 minutes)
1 (8-ounce_ brick cream cheese
1 tablespoons milk or half-and-half
1/2 cup canned, chopped, roasted sweet bell peppers
1/2 cup crumbled feta cheese

Place the cream cheese in a glass bowl and microwave on high power for 20 seconds to soften. Add the milk, bell peppers and feta. Microwave 20 to 30 seconds longer and stir to blend. Serve immediately.
(Note: I love that phrase “serve immediately.” )
– “In A Snap!” by Tammy Algood

This one I chose because it’s seasonal:

SQUASH, BABY (10 minutes)
2 tablespoons vegetable oil
1 pound baby yellow squash, halved lengthwise
1/2 pound baby zucchini, halved lengthwise
1 cup chopped leeks
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup crumbled feta cheese
2 tablespoons finely chopped fresh basil or parsley

1. Heat oil in a large skillet over medium-high heat. Add squash, zucchini and leeks.
2. Saute for 5 minutes or until tender. Season with the salt and pepper.
3. Sprinkle with cheese and basil. Serve warm.
– “In A Snap!” by Tammy Algood

This one I chose because, well, it’s crab dip

WARM CRAB DIP (15 minutes)
3 (8-ounce) packages of cream cheese
1 small sweet onion, peeled and grated
1/2 cup mayonnaise
1/4 cup chicken stock
1 tablespoon Dijon mustard
1 1/2 tablespoons prepared horseradish
3/4 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1 pound lump crabmeat, drained
1/4 cup chopped parsley
Place the cream cheese, onion, mayonnaise, stock, mustard, horseradish, white pepper, garlic powder, and seasoned salt in a glass mixing bowl. Microwave on high power for 2 minutes. Stir and heat for another 2 minutes or until the mixture has melted. Stir in the crabmeat, and transfer to a warm serving dish. Top with the parsley, and serve immediately.

 

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